Pecan Pie
User Reviews
5.0
13,278 reviews
Excellent
Pecan Pie
Report
Not only is this Pecan Pie recipe one of the easiest pies to make, it's absolutely fantastic with its rich caramel pecan filling paired with a flakey, buttery crust.
Share:
I Made This!
9,958 people made thisSave this
7,966 people saved thisIngredients
- 1 Homemade Pie Crust , unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter , softened or melted
- 3 large eggs
- 1 1/2 cups pecan halves (can chop the pecans or leave whole)
Instructions
- Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
- In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
Equipments used:
Notes
- *This recipe is for a standard 9'' pie dish. If you have a larger pie dish then I would suggest 1 1/2 the recipe!
- Make Ahead Instructions: Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don't add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it.
- Freezing Instructions: Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
54mg
(18%)
Sodium
230mg
(10%)
Potassium
86mg
(2%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
224IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 230mg | 10% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
13,278 reviews
Excellent
Other Recipes
You'll Also Love
